Zenmaster Lauren’s Mega Salad

First preheat your oven to 375 degrees.

Wash off the bell pepper and corn. Slice up the bell pepper and put the slices on a baking sheet. Also put the ear of corn, and the handful of the pinenuts on the baking sheet. I have a spritzer thing that is filled with olive oil (but you can also just put some olive oil in a bowl and toss the veggies in it!) I spray the pepper, corn, and pinenuts with olive oil and then season with one of the listed seasonings. Then I roast these in the oven for about 15-20 minutes or until the pinenuts look golden. (Doing this will leave both your corn and pepper warm, but crisp. If you prefer to have your veggies cooked more, then I suggest that you roast them on a separate sheet than the pinenuts and cook the veggies longer).

While the veggies are roasting pull apart the chicken. I only use the white meat in my salad but you can use what you want. Put the chicken in a bowl and set aside.

When the veggies and nuts are done, pull them out of the oven. Put the bell pepper in the bowl with the chicken and also the pine nuts. Slice the corn kernels off of the cob and also put these in the bowl. Wait until the last minute to add your avocado so that it doesn’t turn brown. If you only use 1/2 of the avocado be sure to put the side with the pit in the fridge covered tightly. (The pit will slow down the browning process!) Add the lettuce and as much dressing as you want. Toss and serve.